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One of my favorite dishes is Pasticho Venezolano. The beef, the pasta, and the cheese… what’s not to like? Venezuelan Pasticho is a little different than your regular lasagna. The main difference is that Venezuelan Pasticho doesn’t include ricotta cheese, and to me that is PERFECT, because I don’t care for ricotta. Our Pasticho is plain and simple, but that is what I love about it, you can appreciate all the flavor of the seasoned ground beef, the mozzarella and the pasta without any one of them overpowering the other, like ricotta does. We do make it creamier and more interesting by adding layers of béchamel sauce. YUM!

Preparation:Beef Filling1. Spice up the ground beef with the Worcestershire sauce, soy sauce, and adobo. Set aside.

Add Condiments to Ground Beef

2. Add the butter and olive oil in a pan and heat it up just a bit until butter is melted. Then add the onion and garlic, finely chopped, and cook until golden brown. About 4 minutes.

Heat up Butter and Olive Oil

Add Finely Chopped Onion

Add Garlic

3. On a separate pan begin to brown the ground beef. Remember to drain the excess oil when done.

Brown Ground Beef

4. Blend the tomatoes using a blender or food processor.
5. Add the tomatoes, wine, salt, pepper, oregano, and finely chopped cilantro to the onions and garlic.
6. Combine the meat with the tomato mixture.

Combine Beef With Tomato Mix

7. Add the tomato paste (diluted in water as directed on the can), and then add the basil as well.
8. Continue to cook at low heat, covered, for a while until the sauce reduces and thickens. If it is too dry, you can add more tomato paste, but don’t add water or the sauce will bee too thin.

Cook at Low Heat

Béchamel Sauce9. In a small pot, heat up the butter.
10. Add the flour and cook for 2 to 3 minutes. Lower the heat.
11. Beating with a whisk, begin to slowly add the hot milk.
12. Add salt and pepper, and a touch of nutmeg if you wish.
13. Cook until it thickens and set aside.

Béchamel Sauce

Cooking the Pasta14. Follow the instructions on the box of the pasta.
15. Some pasta boxes state that you can cook them directly in the oven. I prefer to boil the pasta first, even if the box says you do not need to do so. Boil the pasta as you would any other pasta. Boil enough water, add a bit of salt and olive oil, then add the pasta into the pot and cook until tender. You can leave the pasta “al dente” so that they can finish cooking up in the oven.
16. Lay the pasta flat on a baking sheet, separated so they wont stick to one another.

Lay Pasta Flat

Making the Pasticho17. Preheat the oven at 350º.
18. Grease a 19” x 13” Pyrex with butter.

Greasy Pyrex with Butter

19. Begin by making a layer of pasta so that there are no spaces left between them at the bottom of the Pyrex.

Begin with a layer of pasta

20. Add Béchamel sauce on top of the pasta.

Béchamel Sauce goes on top of pasta

21. Add a layer of the beef filling.
22. Add a layer of Parmesan cheese. You can add a layer of ham if you wish.

Layer of Beef, and then Layer of Parmesan Cheese

23. Repeat: Layer of pasta, layer of béchamel sauce, layer of beef filling, but now add a layer of Mozzarella.

Repeat: Pasta, Béchamel Sauce, Beef, but now add Mozzarella24. Repeat until you have used all the beef filling. 25. The last layer would be one layer of pasta, béchamel sauce and Parmesan cheese. You can also add bits of butter here and there, about a tablespoon all over. 26. Place in the oven until the top layers are golden. Make sure you check it so it does not burn. Since we boiled the pasta, it is already cooked. What you are looking for is for all the layers of cheese to melt and for it to all be compacted together. So it could be done in 10 to 30 minutes depending on your oven.Bake until cheese is melted and top layer is golden

4 Responses to “Recipe: Pasticho Venezolano | Venezuelan Lasagna”

I’m so looking forward to making this! I spent a few years in vzla, and when I moved back to the states, I was shocked when the “Lasagne” tasted nothing like the Pasticho I was used to. I assumed they were the same, by another name. I’m pretty sure all the Pasticho’s I ate had ground ham in them, so, going there. Everything else looks the same. Most important part? The Bechamel! Less cheese, more creaminess! Thank you!

Thank you for your post. I know exactly how you feel. When I first moved to the US I was not impressed with the Lasagna. In fact, I never order Lasagna at any restaurant, unless it is a Venezuelan place, where I know they make Pasticho, and not Lasagna. Because there are some Venezuelan places, where they have converted our Pasticho to Lasagna. I can only assume it is because it is easier or cheaper to make it that way.

Yes, there are people who definitely add pieces of ham, but I have never heard of ground ham in the Pasticho before.

Please let us know if you make some Pasticho for yourself and how did it turn out.

I’ve never had this recipe but I grew up with my abuelita making this dish and my goodness. It has always been a favorite of mine. I’ve always told my white friends it’s a Venezuelan lasagna with cream and red sauce. Awesome comfort food! You won’t be dissapointed!